scholarly journals Microbiological Safety Concerns of Raw Milk

2016 ◽  
Vol 01 (02) ◽  
Author(s):  
Sarkar S
Keyword(s):  
Raw Milk ◽  
Microbiological Safety ◽  
Safety Concerns

Improving the quality of raw milk and yogurt

2021 ◽  
pp. 49-57
Author(s):  
T. V. Ananyeva ◽  
V. I. Ostroukhova
Keyword(s):  
Electromagnetic Radiation ◽  
Raw Materials ◽  
Educational Institution ◽  
Raw Milk ◽  
Negative Influence ◽  
Raw Material ◽  
Federal State ◽  
Expert Assessment ◽  
Microbiological Safety

Milk is a part of many food products. In the expert assessment of the quality of raw materials, primary attention should be paid to its microbiological safety, since poisoning with dairy products is a common cause of diseases of the gastrointestinal tract. The experiment has been carried out on the base in the Teaching and Production Livestock Farm in the Federal State Budgetary Educational Institution of Higher Education “Russian State Agrarian University – Moscow Agricultural Academy named after K. A. Timiryazev” (Moscow). The purpose of the research was to improve the quality indicators of raw milk and yogurt. The method of processing raw milk, which reduces the number of potentially dangerous microorganisms in the products produced from it, has been studied. During the experiment the influence of electromagnetic radiation on organoleptic and physic and chemical parameters has been observed; the quantitative and qualitative composition of milk and yogurt microorganisms has been evaluated. The samples of raw materials had a uniform consistency without sediment and flakes, the color was milky white, and the smell was characteristic of natural cow’s milk. Electromagnetic treatment did not affect the main elements of the chemical composition of milk: the mass fraction of dry substances, fat, protein and lactose. In the experimental samples of raw milk after electromagnetic pulses treatment, the decrease in the growth rate of microorganisms including Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM), yeast and mold, has been noted. No bacteria of the Staphylococcus aureus and Escherichia coligroups have been found in the milk samples. The electromagnetic field had the negligible effect on the amount of lactic acid microorganisms in the raw material. During the experiment, there was no negative influence of electromagnetic radiation on the organoleptic, physic and chemical and sanitary-hygienic parameters of yogurt. The issues of ensuring the microbiological safety of raw milk have been described and the method for optimizing the sanitary and hygienic parameters of yogurt in accordance with the current requirements of regulatory documents has been suggest in the article.

Microbiological Safety of Raw Milk in Khartoum State, Sudan: 1-Khartoum and Omdurman Cities

2010 ◽  
Vol 9 (5) ◽  
pp. 426-429 ◽  
Author(s):  
Asmahan Azhari Ali ◽  
N.B. Irshad ◽  
S.A. Razaz ◽  
A.A. Manahil
Keyword(s):  
Raw Milk ◽  
Microbiological Safety

scholarly journals Overview on Diversity and Microbiological Safety of Brazilian Artisanal Cheeses

2020 ◽  
Author(s):  
Ana Paulina Arellano Pineda ◽  
Gabriela Zampieri Campos ◽  
Natan de Jesus Pimentel-Filho ◽  
Bernadette Dora Gombossi de Melo Franco ◽  
Uelinton Manoel Pinto
Keyword(s):  
Raw Milk ◽  
Minas Gerais ◽  
Microbiological Safety ◽  
Protected Designation Of Origin ◽  
Geographical Regions ◽  
The Many

Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small properties across different production regions in the country, many of which have been granted a protected designation of origin. The most prominent state that manufactures these products is Minas Gerais, but production is also gaining strength in other Brazilian states. This text presents an overview of the many types of artisanal cheeses produced in the country, grouped by geographical regions, and reviews the current challenges faced by producers and government considering the safety of these cheeses.

Microbiological Safety of Cheese Made from Heat-Treated Milk, Part II. Microbiology

1990 ◽  
Vol 53 (6) ◽  
pp. 519-540 ◽  
Author(s):  
ERIC A. JOHNSON ◽  
JOHN H. NELSON ◽  
MARK JOHNSON
Keyword(s):  
Escherichia Coli ◽  
Heat Treatment ◽  
Raw Milk ◽  
Causative Factor ◽  
Ph Control ◽  
The United States ◽  
Curing Conditions ◽  
Microbiological Safety ◽  
Heat Treated ◽  
The U.S

A review of epidemiological literature identified six illness outbreaks transmitted via U.S. produced cheese during 40 years, 1948–1988. During these four decades, the United States cheese industry produced over 100 billion pounds of natural cheese (not including cottage and related varieties). The most frequent causative factor in U.S. and Canadian cheese-related outbreaks was post-pasteurization contamination. Faulty pasteurization equipment or procedures were implicated in one outbreak each in the U.S. and Canada. Use of raw milk was a factor in one outbreak in each country. Inadequate time-temperature combinations used for milk heat treatment were not implicated. The epidemiology of cheese-related outbreaks in the U.S., Canada, and Europe demonstrated that soft surface-ripened cheese, e.g. Camembert and Brie, are at significantly greater risk to transmit pathogens than other cheeses. No outbreaks were linked to hard Italian varieties, e.g. Parmesan, Romano, and Provolone. Varieties such as Cheddar and Swiss were infrequently involved. A variety of pathogens have been isolated from raw milk. Some, including Salmonella, Listeria, and enteropathogenic Escherichia coli can survive and grow in some cheeses. In one of the few published studies of milk heat-treatment for cheesemaking, multistrain or species mixtures of pathogens were inoculated into raw milk at levels of 105/ml which was heat-treated in a commercial HTST pasteurizer — mean holding time 17.6 s, minimum 16.2 s. All strains of Yersinia enterocolitica, Campylobactersp., Escherichia coli 0157:H7, and all but one Salmonella species were destroyed at 65°C (149°F). Salmonella senftenberg (rarely isolated from cheese) was inactivated at 69°C (156.2°F). Listeria monocytogenes in naturally contaminated milk at levels of 104 organisms per ml was inactivated at 66°C (150.8°F); laboratory-cultured inoculum at levels of 105 organisms per ml required 69.0°C (156.2°F). A multiplicity of practices other than pasteurization or heat-treatment contribute significantly to the microbiological safety of cheese. Some, such as milk quality management, lactic culture management, pH control, salt addition, and controlled curing conditions are established technologies. Others represent potential opportunities, such as natural inhibitory substances in milk, antibacterial substances, e.g. nisin and lysozyme.

scholarly journals Optimization of quality indicators of raw milk and dairy products

2021 ◽  
Vol 282 ◽  
pp. 06007
Author(s):  
Tatiana Ananeva ◽  
Vera Ostroukhova
Keyword(s):  
Quality Indicators ◽  
Dairy Products ◽  
Raw Milk ◽  
Raw Material ◽  
Expert Assessment ◽  
Chemical Parameters ◽  
Milk Processing ◽  
Microbiological Safety ◽  
Physico Chemical ◽  
Milk And Dairy Products

Milk is a part of many food products. In the expert assessment of raw material quality, primary attention should be paid to its microbiological safety, since poisoning with dairy products is a common cause of gastrointestinal tract diseases. The experiment was conducted on the basis of the Educational and Production Livestock Complex of the FSBEI HE RSAU – MAA n.a. K.A. Timiryazev (city of Moscow). The purpose of the study is to optimize the quality indicators of raw milk and dairy products. A method of raw milk processing has been studied to reduce the number of potentially dangerous microorganisms in the products produced from it. The fact of changes in organoleptic and physico-chemical parameters under the influence of an electromagnetic field is established; the quantitative and qualitative composition of milk and yogurt microorganisms is assessed. The article describes the issues of ensuring the microbiological safety of raw milk and suggests a method for optimizing the sanitary and hygienic indicators of dairy products, in accordance with the current requirements of regulatory documents.

scholarly journals Incorporation of Multi-Strain Probiotic Preparation in a Traditional Brazilian Cheese: Effects on Microbiological Safety and Bacterial Community

2019 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Moysés Estevão de S. F. Pehrson ◽  
Viviane Lívia C. Souza ◽  
Ismael M. Mancilha
Keyword(s):  
Bacterial Community ◽  
Consumer Preference ◽  
Raw Milk ◽  
Microbiological Safety ◽  
Off Flavors ◽  
Culture Independent ◽  
Probiotic Preparation ◽  
Raw Milk Cheese ◽  
Sensory Profiles ◽  
Culture Dependent

Consumer preference for raw milk cheeses has increased in the past few years. This occurred partly due to their more diverse, enjoyable characteristics, but also due to claims that certain members of the autochthonous microbiota of milk can be beneficial to human health. These microorganisms can inhibit the growth of undesirable microorganisms and may also be used to establish a biogeographic identity for these products. The aim of this study was to assess the effect of a multi-strain probiotic preparation on the microbiological safety and composition of bacterial community of a traditional Brazilian raw milk cheese by means of culture dependent and methods and pyrosequencing. Probiotic enriched cheeses presented an average of 50% less sequence reads belonging to Enterobacteriaceae than control cheeses. Total and thermotolerant coliforms cell viability decreased throughout ripening in two seasons (summer and autumn), while in the winter the presence of these microorganisms was negligible since the beginning of ripening. Results obtained through culture dependent method did not correlate with culture independent method, which pointed to a relatively constant number of Enterobacteriaceae reads during ripening. Viable cells of coagulase positive Staphylococcus aureus stayed within legal limits in both groups of cheeses since the first day and decreased to zero at the 15th day in probiotic enriched cheeses. Salmonella sp. and Listeria sp. were absent in both control and probiotic groups. Our results support that enriching raw milk cheeses with probiotic bacteria or other bioprotective bacteria may help mitigate off flavors produced by Enterobacteriaceae and result in safer products by inhibiting the growth of these microorganisms, while maintaining the microbial diversity that may be beneficial to sensory profiles and health-promoting characteristics. We also showed that this traditional cheese, if made under right the conditions, can meet legal parameters in much less than 60 days of ripening.

scholarly journals Room temperature aging to guarantee microbiological safety of Brazilian artisan Canastra cheese

2013 ◽  
Vol 33 (1) ◽  
pp. 180-185 ◽  
Author(s):  
Milene Therezinha das Dores ◽  
Juliana Escarião da Nobrega ◽  
Célia Lucia de Luces Fortes Ferreira
Keyword(s):  
Staphylococcus Aureus ◽  
Human Health ◽  
Room Temperature ◽  
Raw Milk ◽  
Microbiological Safety ◽  
Regulatory Limits ◽  
Room Temperature Aging ◽  
Microbiological Parameters ◽  
Dry Seasons ◽  
Temperature Aging

Canastra cheese is one of the oldest and most traditional cheeses made from raw milk in Brazil. However, this type of practice may have severe consequences for human health. According to the current legislation, any cheese made from raw milk must be aged for at least 60 days. Traditionally, Canastra cheese is consumed after different ripening periods, but consumers usually prefer those that are aged less than eight days. This study aimed to evaluate the effects of physicochemical and microbiological parameters, with emphasis on the pathogenic microbiota regulated by law, on cheese aged at room temperature and under refrigeration. Cheese samples were collected from eight different cheese producers located in the Serra da Canastra region twice a year (rainy and dry seasons) and analyzed with 8, 15, 22, 29, 36, and 64 days of ripening. Room temperature aging effectively reduced pathogens, reaching the total count established by law in 22 days, regardless of the season. However, ripening under refrigeration, it was ineffective in reducing the Staphylococcus aureus counts to the legislation limits, even after 64 days. Therefore, Canastra cheese should be ripened for at least 22 days at room temperature in order to fulfill the safety regulatory limits.

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